Ingredients:

  • 1.5 lbs chicken thighs, bone-in skin-on
  • 0.25 cup extra virgin olive oil
  • 2 tsp lime zest, grated
  • 0.25 cup fresh lime juice
  • 0.5 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper

Instructions:

  1. Pat chicken thighs completely dry with paper towels to ensure a crispy crust.
  2. In a small glass bowl, whisk together the olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, smoked paprika, oregano, salt, and pepper.
  3. Coat the chicken thoroughly in the marinade and let sit at room temperature for 20 minutes to take the chill off the meat.
  4. Preheat a 12-inch cast iron skillet over medium-high heat. Place chicken thighs skin-side down in the pan.
  5. Sear until the skin is mahogany-colored and crispy, then flip. Continue cooking until an instant-read thermometer reaches 160°F (71°C).
  6. Remove chicken from the pan and let rest for 5 minutes, allowing carry-over heat to reach the safety target of 165°F (74°C).